Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100183 |
Resumo: | This study aimed to evaluate the cytotoxic and genotoxic potential of food flavorings (Strawberry, Condensed Milk and Chocolate) on Allium cepa meristematic root cells, with exposure times of 24 and 48 hours. Cytotoxic and mutagenic potential were evaluated separately at doses of 0.2, 0.4 and 0.6 ml and in combination, in which for each dose, the same dose of one other flavoring was combined. The results were analyzed by the Chi-square test (p <0.05). The Strawberry flavor in both exposure times and the three studied doses, the Condensed Milk at 0.6 ml in the 48 hour exposure time, the Chocolate flavor at 0.4 ml, exposure time of 48 hours, and at 0.6 ml, in both exposure times and all treatments with combined doses, significantly reduced the cell division rate, proving to be cytotoxic. No treatment resulted in a significant number of cellular aberrations in A. cepa cells, therefore, the flavorings, under the conditions studied, were non- mutagenic. |
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Food Science and Technology (Campinas) |
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Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combinationfood additivetoxicity at the cellular levelmeristematic cells of Allium cepa rootsThis study aimed to evaluate the cytotoxic and genotoxic potential of food flavorings (Strawberry, Condensed Milk and Chocolate) on Allium cepa meristematic root cells, with exposure times of 24 and 48 hours. Cytotoxic and mutagenic potential were evaluated separately at doses of 0.2, 0.4 and 0.6 ml and in combination, in which for each dose, the same dose of one other flavoring was combined. The results were analyzed by the Chi-square test (p <0.05). The Strawberry flavor in both exposure times and the three studied doses, the Condensed Milk at 0.6 ml in the 48 hour exposure time, the Chocolate flavor at 0.4 ml, exposure time of 48 hours, and at 0.6 ml, in both exposure times and all treatments with combined doses, significantly reduced the cell division rate, proving to be cytotoxic. No treatment resulted in a significant number of cellular aberrations in A. cepa cells, therefore, the flavorings, under the conditions studied, were non- mutagenic.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2015-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100183Food Science and Technology v.35 n.1 2015reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.6596info:eu-repo/semantics/openAccessMarques,Gleuvânia SantanaSilva,Sara Iolanda de Oliveira daSousa,João Marcelo de Castro eFerreira,Paulo Michel PereiraPeron,Ana Paulaeng2015-05-06T00:00:00Zoai:scielo:S0101-20612015000100183Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2015-05-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination |
title |
Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination |
spellingShingle |
Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination Marques,Gleuvânia Santana food additive toxicity at the cellular level meristematic cells of Allium cepa roots |
title_short |
Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination |
title_full |
Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination |
title_fullStr |
Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination |
title_full_unstemmed |
Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination |
title_sort |
Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination |
author |
Marques,Gleuvânia Santana |
author_facet |
Marques,Gleuvânia Santana Silva,Sara Iolanda de Oliveira da Sousa,João Marcelo de Castro e Ferreira,Paulo Michel Pereira Peron,Ana Paula |
author_role |
author |
author2 |
Silva,Sara Iolanda de Oliveira da Sousa,João Marcelo de Castro e Ferreira,Paulo Michel Pereira Peron,Ana Paula |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Marques,Gleuvânia Santana Silva,Sara Iolanda de Oliveira da Sousa,João Marcelo de Castro e Ferreira,Paulo Michel Pereira Peron,Ana Paula |
dc.subject.por.fl_str_mv |
food additive toxicity at the cellular level meristematic cells of Allium cepa roots |
topic |
food additive toxicity at the cellular level meristematic cells of Allium cepa roots |
description |
This study aimed to evaluate the cytotoxic and genotoxic potential of food flavorings (Strawberry, Condensed Milk and Chocolate) on Allium cepa meristematic root cells, with exposure times of 24 and 48 hours. Cytotoxic and mutagenic potential were evaluated separately at doses of 0.2, 0.4 and 0.6 ml and in combination, in which for each dose, the same dose of one other flavoring was combined. The results were analyzed by the Chi-square test (p <0.05). The Strawberry flavor in both exposure times and the three studied doses, the Condensed Milk at 0.6 ml in the 48 hour exposure time, the Chocolate flavor at 0.4 ml, exposure time of 48 hours, and at 0.6 ml, in both exposure times and all treatments with combined doses, significantly reduced the cell division rate, proving to be cytotoxic. No treatment resulted in a significant number of cellular aberrations in A. cepa cells, therefore, the flavorings, under the conditions studied, were non- mutagenic. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100183 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100183 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457X.6596 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.35 n.1 2015 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126319474245632 |